Ten-Minute Blackberry Cream Pie
This is an easy-to-assemble pie that really takes us back to our childhoods. Blackberries grow wild all over Georgia, and coming from a family of great pie bakers, we were always motivated to pick them.
Recipe information
Yield
serves 6 to 8
Ingredients
One 10-ounce package fresh or frozen blackberries (thawed if frozen)
3 tablespoons blackberry jam
One 8-ounce tub Cool Whip whipped topping
One 9-inch store-bought graham cracker piecrust
Preparation
Step 1
Place the blackberries in a bowl and mash with a fork until broken up. Add the jam and mix until combined.
Step 2
Spoon the blackberry mixture into the crust. Top with Cool Whip and serve.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
